YUMMY Chicken Enchiladas / Green Chile-Chicken Casserole


1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp ground black pepper
2 (10.5 oz) can condensed cream of chicken soup
1 garlic clove, minced
cooking spray
24 (6-inch tortillas)
4 cups shredded cooked chick breast (about 1 lb)
2 cups (8 oz) finely shredded sharp cheddar cheese

oven to 350

first 9 ingredients in a large saucepan, stirring with a whisk.  Bring to a boil, stirring constantly. Remove from heat

1 cup soup mixture in a 13 x 9 baking dish coated with cooking spray.  Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cheese.  Repeat layers, ending with the cheese.  Spread remaining soup mixture over cheese.


use regular size flour tortillas.  Put in chicken, cheese, and sauce.  Roll tortilla the traditional way.  Add to pan.  Soak with more sauce.  Repeat until pan is full of rolled enchilada all the way across.  (This is how we like it!)

BAKE at 350 for 30 minutes or until bubly